Technical Abstract: Health promoting potential (Cholesterol lowering and cancer risk reduction) of foods have been determined by in-vitro bile acid binding under physiological conditions. Lowered bile acids result in reduced fat absorption, conversion of cholesterol to bile acids and reduced cancer causing secondary bile acids. Whole grains, cereals made from whole grain, bran (rice, oat and barley) and legumes (Garbanzo, Bengal gram) have been observed to be healthful. The consumption of bananas, peaches, pineapple, grapes and pears in our daily diet should be encouraged. Steam cooked vegetables rather than fresh (uncooked) collard greens, kale, mustard greens, broccoli, green bell pepper, cabbage, beets, egg plant, asparagus, carrots, green beans and cauliflower have been observed to be significantly more health promoting as determined by their bile acid binding capacity.